Grilled Mexican Shrimp Salad

The Grilled Mexican Shrimp Salad is a vibrant dish that brings together fresh ingredients and bold flavors, perfect for any occasion. Whether you’re hosting a summer barbecue or looking for a healthy weeknight dinner, this salad is sure to impress. With marinated grilled shrimp, sweet corn, and creamy avocado, this salad highlights the best of Mexican cuisine while keeping things light and nutritious.

Why You’ll Love This Recipe

• Incredible Flavor: The combination of ancho chili powder and fresh herbs creates a delicious marinade that enhances the shrimp.
• Fresh Ingredients: Packed with wholesome vegetables, this salad is not only tasty but also nutrient-rich.
• Quick Preparation: This recipe takes just 30 minutes from start to finish, making it ideal for busy weeknights.
• Versatile Serving Options: Serve it as a main course or as a side dish; it’s great for any meal.
• Eye-catching Presentation: The colorful ingredients make for an appealing dish that’s sure to impress guests.

Tools and Preparation

Before diving into the cooking process, ensure you have the right tools on hand. These will help streamline your preparation and grilling experience.

Essential Tools and Equipment

• Grill
• Wooden skewers
• Grill brush
• Mixing bowl

Importance of Each Tool

• Grill: Gives the shrimp and corn a beautiful char and smoky flavor.
• Wooden Skewers: Make it easy to grill shrimp evenly without losing any pieces.
• Grill Brush: Keeps your grill clean for better cooking results.
• Mixing Bowl: Essential for combining your marinade and tossing the salad ingredients together.

Ingredients

For the Shrimp:

• 1 lb large raw shrimp (fresh, or thawed from frozen, peeled and deveined)
• 1/4 cup olive oil
• 1 1/2 tbsp fresh thyme (chopped)
• 1 1/2 tbsp ancho chili powder (this ingredient is key for incredible flavor)
• 1 tsp fresh lime zest
• 4 cloves garlic (chopped)
• wooden skewers (soaked in water for at least 30 minutes)

For the Salad:

• 2 ears fresh corn (husks and silk removed)
• olive oil or avocado oil cooking spray
• coarse salt and pepper (for seasoning the corn and salad)
• 6-8 cups green leaf lettuce (can also use butter or romaine lettuce, chopped)
• 15 oz can black beans (rinsed and drained)
• 1 large tomato (seeded and chopped)
• 1 lg avocado (chopped)
• 4 oz queso fresco cheese (crumbled)
• fresh chopped cilantro: for garnishing, if desired

For Garnish

• 2 tablespoons fresh parsley, finely chopped

this recipe

How to Make Grilled Mexican Shrimp Salad

Step 1: Preheat the Grill

Start by preheating your grill over medium heat. Brush the grill grate with oil to prevent sticking.

Step 2: Prepare the Marinade

Whisk together the following in a bowl:
* Olive oil
* Fresh chopped thyme
* Ancho chili powder
* Lime zest
* Chopped garlic

Pat the shrimp dry with paper towels. Thread them onto soaked wooden skewers. Brush each skewer with the marinade, coating both sides. Season with salt and pepper.

Step 3: Grill the Corn

Spray the corn with olive oil or avocado oil cooking spray and season lightly with salt. Grill the corn for about 14–16 minutes, turning every few minutes until nicely charred. Set aside to cool.

Step 4: Grill the Shrimp

Raise the grill heat to high. Place shrimp skewers on the grill and cook for about 1 1/2 minutes per side until golden brown and no longer pink. Remove from grill and season with coarse kosher salt.

Step 5: Assemble Your Salad

In a large mixing bowl, add your green leaf lettuce. Scrape off grilled corn kernels from cobs directly into this bowl. Then add:
* Chopped tomatoes
* Rinsed black beans
* Chopped avocado
* Crumbled queso fresco

Top with grilled shrimp skewers. You can either serve immediately or divide into individual bowls. Drizzle with cilantro lime vinaigrette or your favorite dressing before serving.

Enjoy your delightful Grilled Mexican Shrimp Salad!

How to Serve Grilled Mexican Shrimp Salad

Grilled Mexican Shrimp Salad is a vibrant and flavorful dish that can be served in various delightful ways. Whether you’re hosting a summer barbecue or seeking a quick weeknight dinner, this salad adapts beautifully to any occasion.

Individual Bowls

• Serve the salad in individual bowls for a personal touch. Layer the ingredients neatly for an appealing presentation.

Family Style

• Present the salad in a large bowl at the center of the table. This encourages sharing and allows guests to customize their portions.

With Dressing Options

• Offer a variety of dressings on the side, such as cilantro lime vinaigrette or creamy ranch. This lets everyone choose their preferred flavor profile.

As a Wrap

• Use large lettuce leaves to wrap the salad components. This option is great for a fun, handheld meal that’s easy to enjoy.

Topped with Extra Garnishes

• Enhance the dish with additional garnishes like avocado slices, jalapeños, or extra cilantro. These can add layers of flavor and texture.

Paired with Tortilla Chips

• Serve crisp tortilla chips alongside the salad for some added crunch. This makes for an enjoyable contrast to the fresh ingredients.

How to Perfect Grilled Mexican Shrimp Salad

To ensure your Grilled Mexican Shrimp Salad reaches its fullest potential, follow these tips for an unforgettable meal.

• Choose Fresh Ingredients: Opt for fresh shrimp and vegetables when possible. Freshness enhances flavor and quality.
• Marinate Longer: Allow shrimp to marinate for at least 30 minutes before grilling. This step intensifies flavors and ensures tender shrimp.
• Control Your Grill Temperature: Preheat your grill properly. A hot grill gives shrimp beautiful grill marks while sealing in juices.
• Avoid Overcooking: Grill shrimp just until they turn opaque. Overcooked shrimp can become tough and chewy.
• Customize Your Greens: Mix different types of greens like arugula or spinach for varied textures and flavors in your salad.
• Add More Color: Incorporate colorful veggies like bell peppers or radishes for a more visually appealing dish.

Best Side Dishes for Grilled Mexican Shrimp Salad

Pair your Grilled Mexican Shrimp Salad with delightful side dishes that complement its bold flavors. Here are some tasty options to consider:

1. Mexican Street Corn: Charred corn on the cob topped with mayo, cheese, lime juice, and chili powder adds a creamy, spicy element.
2. Black Bean Quesadillas: Crispy quesadillas filled with black beans and cheese provide a satisfying crunch alongside your salad.
3. Guacamole with Tortilla Chips: Creamy guacamole served with crunchy tortilla chips offers a classic pairing that enhances your meal.
4. Cilantro Lime Rice: Fluffy rice infused with cilantro and lime complements the zesty flavors of your salad.
5. Pico de Gallo: A fresh salsa made from tomatoes, onions, cilantro, and lime serves as a refreshing contrast to the rich flavors of grilled shrimp.
6. Chili Lime Roasted Potatoes: These roasted potatoes add heartiness to your meal while echoing the bold spices found in the salad.
7. Spicy Cucumber Salad: A cool cucumber salad dressed in vinegar and chili brings balance to the warm grilled elements of your main dish.
8. Fruit Salsa: A sweet fruit salsa made from diced mangoes or pineapples adds a refreshing tropical twist that pairs well with savory shrimp.

By serving these sides alongside your Grilled Mexican Shrimp Salad, you’ll create a well-rounded and satisfying dining experience!

Common Mistakes to Avoid

Making a delicious Grilled Mexican Shrimp Salad can be easy, but there are some common mistakes you want to avoid.

• Ignoring the marinade time: Marinating the shrimp for at least 15-30 minutes enhances flavor. Skipping this step can lead to bland shrimp.
• Overcooking the shrimp: Shrimp cook quickly. Overcooking can make them rubbery. Cook until they are just opaque, about 1.5 minutes per side.
• Not seasoning properly: Failing to season your ingredients, especially the corn and salad, can result in a dish that lacks depth. Use salt and pepper generously.
• Using old or wilted greens: Fresh greens are key to a great salad. Always use crisp lettuce and check for any signs of wilting before using.
• Skipping the toppings: Toppings like cilantro or queso fresco add texture and flavor. Don’t skip them; they enhance the overall dish.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Properly stored, the salad will last up to 3 days in the fridge.

Freezing Grilled Mexican Shrimp Salad

• It’s not recommended to freeze the salad once assembled as it may lose texture.
• If you want to freeze components, store grilled shrimp separately for up to 2 months.

Reheating Grilled Mexican Shrimp Salad

• Oven: Preheat to 350°F (175°C). Place shrimp on a baking sheet and heat for 5-10 minutes until warmed through.
• Microwave: Heat shrimp in short bursts of 30 seconds, stirring in between until hot.
• Stovetop: In a skillet over medium heat, add a bit of oil and heat shrimp for about 3-4 minutes.

Frequently Asked Questions

Can I use frozen shrimp for Grilled Mexican Shrimp Salad?

Yes, you can use frozen shrimp. Just ensure they are fully thawed and patted dry before marinating.

How do I make Grilled Mexican Shrimp Salad spicy?

To add more spice, incorporate diced jalapeños into the salad or increase the amount of ancho chili powder in the marinade.

What can I substitute for queso fresco in this recipe?

If you cannot find queso fresco, feta cheese or crumbled goat cheese make excellent substitutes that offer similar texture and flavor.

Can I customize my Grilled Mexican Shrimp Salad?

Absolutely! You can add other vegetables like bell peppers or cucumbers, or swap out different greens based on your preference.

How long does it take to prepare Grilled Mexican Shrimp Salad?

The total time is about 30 minutes, with prep taking around 10 minutes and cooking another 20 minutes.

Final Thoughts

This Grilled Mexican Shrimp Salad is not only vibrant and flavorful but also versatile enough for any occasion. Feel free to customize it with your favorite toppings or seasonal vegetables. It’s perfect for quick lunches or festive dinners—give it a try!

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Grilled Mexican Shrimp Salad

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• Author: Sofia
• Total Time: 30 minutes
• Yield: Serves about four people 1x

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Description

This Grilled Mexican Shrimp Salad is a colorful and flavorful dish that combines marinated grilled shrimp, fresh corn, creamy avocado, and vibrant vegetables. Perfect for summer barbecues or weeknight dinners, this salad offers a delightful mix of textures and tastes while remaining light and nutritious. With a zesty marinade featuring ancho chili powder and fresh herbs, each bite bursts with flavor. Easy to prepare in just 30 minutes, it’s versatile enough to serve as a main course or side dish. Impress your family and friends with this refreshing salad that’s as pleasing to the eye as it is to the palate.

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Ingredients

Scale 1x2x3x

• 1 lb large raw shrimp (peeled and deveined)
• 1/4 cup olive oil
• 1 1/2 tbsp fresh thyme (chopped)
• 1 1/2 tbsp ancho chili powder
• 2 ears fresh corn
• 6–8 cups green leaf lettuce
• 15 oz can black beans (rinsed and drained)
• 1 large tomato (chopped)
• 1 large avocado (chopped)
• 4 oz queso fresco cheese (crumbled)

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Instructions

1. Preheat the grill over medium heat and brush the grate with oil.
2. In a bowl, whisk together olive oil, thyme, ancho chili powder, lime zest, and chopped garlic.
3. Pat shrimp dry, thread onto soaked skewers, brush with marinade, and season with salt and pepper.
4. Spray corn with cooking spray, season lightly with salt, then grill for about 14–16 minutes until charred.
5. Increase heat to high for shrimp; grill skewers for about 1.5 minutes per side until golden brown.
6. In a large mixing bowl, combine lettuce, grilled corn kernels, tomatoes, black beans, avocado, and crumbled queso fresco.
7. Top with grilled shrimp skewers and serve immediately or drizzle with dressing of choice.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 355
• Sugar: 3g
• Sodium: 610mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 9g
• Protein: 23g
• Cholesterol: 170mg

Keywords: For added spice, include diced jalapeños in the salad or increase the ancho chili powder. Feel free to customize greens; arugula or spinach can add more flavor.